Beef Goulash Noodle Casserole

We liked baking this dish because it makes it easy to leave a meal cooking unattended. However, you could keep it on the stove if you prefer; just keep the lid on tight and turn the heat down to low.

Advertisement - Continue Reading Below

Yields:
4
servings

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
45
mins

Total Time:
0
hours
55
mins

Ingredients

1/4
c.
canola oil

1
onion, chopped

1/2
red bell pepper, chopped

1 1/4
tsp.
paprika

1
tsp.
dried thyme

3/4
lb.
95% lean ground beef

1
can (14.5 ounces) no-salt-added petite diced tomatoes

3
ounces dried whole wheat noodles

1/2
c.
fat-free reduced-sodium chicken broth

1/2
tsp.
ground black pepper

1/4
tsp.
salt

1/4
c.
fat-free sour cream

1 1/2
tbsp.
all-purpose flour

Directions

Preheat the oven to 350Â°F.

Heat the oil in a Dutch oven over medium-high heat. Add the onion, bell pepper, paprika, and thyme. Cook, stirring, for 3 minutes. Crumble the beef into the pan. Cook, stirring, for 4 minutes, or until the beef is no longer pink. Stir in the tomatoes, noodles, broth, black pepper, and salt.

Cover tightly and bake for 15 minutes. Carefully remove the cover and stir. Bake, uncovered, for 10 minutes. Remove from the oven, cover, and let sit for 10 minutes, or until the noodles are tender.

Meanwhile, whisk the sour cream and flour in a small bowl. Whisk into the casserole. Stir over low heat for 1 to 2 minutes, or until thickened.

MAKE IT AHEAD
This baked dish can be cooled and refrigerated in an air-tight container. Reheat individual portions on a microwaveable plate covered with waxed paper.

A Part of Hearst Digital Media
Prevention participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.